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White Cabbage Pickle

Updated on January 1, 2016

Favorite Cabbage Pickle Condiment

This recipe for White Cabbage Pickle was given to me by my mother-in-law when I first arrived in New Zealand many years ago. I have made it many times since.

I found it to be such a favorite that I was asked to make it to sell and to give away...especially when I returned to live in Africa for a while. It seemed friends could not get enough of it!

It's the spices that make it so special.

Photo: Kenphot @


Gather Your Ingredients

You will need a large white cabbage and four onions...cut finely and sprinkled with salt.

The dry ingredients: flour, curry powder, dry mustard, turmeric and sugar.

I use white vinegar.

And do not to forget your jars and large preserving pan!

If you are wondering where you get a white cabbage...don't be concerned they are green, just pale really. So cabbages such as the ones shown in this article will be just fine!

Photo Credit

Do you make your own preserves?

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Avoid copper, brass or iron pots as these react with the vinegar. Use stainless steel or enamel lined pots.

Turmeric Spice
Turmeric Spice | Source

Spices - Turmeric

Turmeric (Curcuma longa), is a bright yellow spice used widely by the Indian and Chinese community. It has a peppery, warm and bitter flavour and one of the main ingredients of an Indian curry. Because of its deep yellow/orange colour it has been called ‘Indian saffron’.

Used as a condiment and as a textile dye it is also widely used for its medicinal properties. It has an anti-inflammatory effect and is an antioxidant.

Other spices: Also in the yellow/orange colour pallet are mustard and curry powder (which consists of Turmeric)

(The picture has been modified.)

Do you like spices?

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Mason Preserving 3.5 Inch Jar, Set of 3
Mason Preserving 3.5 Inch Jar, Set of 3

I save glass jars to use for this recipe but these days commercial sauce and relish bottles are often plastic and not suited to heating. If you don't have your own jars saved from jams and chutneys you will need to get some preserving jars.

These are the preserving jars I am most familiar with and have used in the past. They have been used for many years with confidence throughout the world.

You'll probably find you need at least two sets though.


What do you think you would serve the White Cabbage Pickle with?

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Prep time: 25 min
Cook time: 35 min
Ready in: 1 hour
Yields: Many


  • 1 Large cabbage - finely cut
  • 4 Onions- finely cut
  • Salt
  • 1/2 Cup flour
  • 1 Teaspoon curry powder
  • 2 Tablespoons mustard powder
  • 1 Tablespoon turmeric
  • 2 Cups sugar
  • 2 Pints (1 quart) white vinegar


  1. Slice the cabbage and onions finely and sprinkle with salt. Boil in the vinegar for 20 minutes.
  2. Mix the dry ingredients with a little vinegar and mix to a smooth paste.
  3. Add sugar to your pan. Thicken cabbage mixture with the paste and boil another 5 minutes.
  4. Place in heated glass jars and seal.
Cast your vote for The Recipe: White Cabbage Pickle

What to Eat White Cabbage Pickle With

In response to a question...I liken this pickle to a Piccalli relish and you would serve it with similar foods.

  • A cheese platter would look good with a small bowl of this pickle.
  • Cold meats and salads
  • An English Ploughman's Lunch - consisting of cheese, bread, pickles and relishes. Add ham and boiled eggs too. This is typical a pub lunch.
  • In a meat sandwich.
  • Hot meat dishes, particularly beef, corned silverside (corned beef) and pork.

Health Benefits of Cabbage

The cabbage is related to kale, cauliflower and broccoli which are of the cruciferous vegetable family.

Full of nutrients cabbage is good for dieting. Half a cup of cooked cabbage contains about 17 calories but is said to have 47% of your vitamin C for the day!

Full of vitamin K and anthacyanins, cabbage is a brain food helping with mental function and with concentration.

The lupeol, sinigrin and sulforaphane of the cabbage are compounds known to help cancer sufferers. Sinigrin in particular has received special attention in cancer prevention research. Cabbage is rich in antioxidants, anti-inflammatory and glucosinolates.

Please leave your comments - And let me know that you dropped by.

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    • profile image

      Ellen Loader, Christchurch NZ 3 months ago

      Made this pickle as had a glut of cabbages from the Community Garden. Absolutely delicious! Will be putting in the Parish Garage sale!

      This last time I used the food processor, but next time I will chop someby hand as well, to add texture....

    • smine27 profile image

      Shinichi Mine 4 years ago from Tokyo, Japan

      Thanks for sharing this recipe. I think I might have a new staple in my kitchen!

    • Susan Zutautas profile image

      Susan Zutautas 4 years ago from Ontario, Canada

      Sounds like a great recipe. I will have to try it soon as I've been using cabbage in so many recipes these last few years.

    • profile image

      anonymous 4 years ago

      bn looking a long time for this recipe. thx many times

    • Fridayonmymind LM profile image

      Fridayonmymind LM 5 years ago

      Sounds good, something I will try.

    • UniversalCats profile image

      UniversalCats 5 years ago

      Will try this thanks!



    • LynetteBell profile image

      LynetteBell 5 years ago from Christchurch, New Zealand

      @firstcookbooklady: I think of it more as a 'Piccalilli' type of pickle. You can eat it with hamburgers, hotdogs, beef or serve with a cheese board. It's up to your imagination really!

    • TreasuresBrenda profile image

      Treasures By Brenda 5 years ago from Canada

      I used to make my own preserves. This pickle sounds interesting.

    • firstcookbooklady profile image

      Char Milbrett 5 years ago from Minnesota

      sounds like a cooked sauerkraut...I bet it is yummy with the onions and the curry powder.. a little spicy perhaps? So.. what do you eat it with? Hamburgers? Hotdogs?


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